Umami Bomb Asian Delight (Printable Version)

An Asian fusion board featuring shiitake mushrooms, seaweed, pickled accents, and crunchy garnishes in elegant fans.

# Ingredient List:

→ Mushrooms & Earthy Delights

01 - 7 oz shiitake mushrooms, sliced
02 - 5.3 oz king oyster mushrooms, sliced
03 - 3.5 oz enoki mushrooms, trimmed
04 - 1 tablespoon sesame oil
05 - 1 tablespoon soy sauce (or tamari for gluten-free)
06 - 1 teaspoon mirin (optional)

→ Seaweed & Ocean Flavors

07 - 8–10 sheets roasted seaweed snacks
08 - 1.75 oz seasoned seaweed salad
09 - 1 sheet nori, cut into strips

→ Umami Accents

10 - 3.5 oz pickled daikon radish, sliced
11 - 3.5 oz pickled ginger
12 - 2 oz edamame, shelled and steamed
13 - 1.4 oz black garlic cloves, peeled
14 - 1.4 oz fermented black beans, rinsed and drained

→ Crunch & Garnish

15 - 2.8 oz roasted cashews or peanuts
16 - 1.4 oz fried shallots
17 - 1 small bunch fresh coriander, leaves picked
18 - 1 small bunch chives, finely chopped
19 - 1 red chili, thinly sliced (optional)

→ Dipping Sauces

20 - 2 fl oz ponzu sauce
21 - 2 fl oz spicy sesame dressing

# Steps:

01 - Heat sesame oil in a skillet over medium-high heat. Add shiitake and king oyster mushrooms. Sauté for 4 to 5 minutes until golden. Add soy sauce and mirin, toss, and cook for 1 minute more. Remove from heat and allow to cool.
02 - Briefly blanch enoki mushrooms in boiling water for 30 seconds. Drain and set aside to cool.
03 - Arrange all sautéed and blanched mushrooms in overlapping fan shapes on a large serving board or platter.
04 - Create additional fan shapes using roasted seaweed snacks, nori strips, and seasoned seaweed salad around the mushrooms.
05 - Fill remaining spaces with pickled daikon, pickled ginger, shelled edamame, black garlic cloves, and fermented black beans for depth of flavor.
06 - Scatter roasted cashews or peanuts, fried shallots, fresh coriander leaves, chopped chives, and red chili slices to add texture and vibrant color.
07 - Place ponzu sauce and spicy sesame dressing in small bowls and nestle them onto the board for dipping.
08 - Serve at once, inviting guests to combine flavors and dip ingredients as desired for a dynamic tasting experience.

# Expert Advice:

01 -
  • It's a conversation starter that looks like edible art—your guests will be taking photos before they even taste it
  • Everything is cold or room temperature, so you can prep it an hour ahead and impress without stress
  • The umami depth keeps people reaching back for more, and they'll swear there's meat hidden somewhere (there isn't)
  • It works for vegetarians, vegans, gluten-free eaters, and omnivores all at the same table
02 -
  • Don't skip the cooling step for the sautéed mushrooms—they need to reach room temperature or they'll wilt everything they touch and make your board look sad instead of stunning
  • The magic isn't in using fancy ingredients; it's in understanding that umami comes from the combination of fermented and aged ingredients (miso, soy sauce, seaweed, black garlic) and they're all singing together on this board
  • If your board looks sparse, you haven't used enough of each ingredient—this should feel abundant and generous, almost overwhelming in the best way
03 -
  • Make the board on a wood or ceramic platter rather than glass—it photographs better, feels warmer, and the matte surface makes the colors pop
  • Chill your serving board for 10 minutes before assembling if your kitchen is warm; a cool board keeps everything fresher longer
  • Save the smallest, most beautiful examples of each ingredient for the very top layer—they're what people see first, so they set the tone for everything else
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